Textual Amendments
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range of smells (dependent on variety) characteristic of oil from healthy fresh fruit, green or ripe, perceived directly and/or retronasally.
Fruitiness is qualified as green if the range of smells is reminiscent of green fruit and is characteristic of oil from green fruit.
Fruitiness is qualified as ripe if the range of smells is reminiscent of ripe fruit and is characteristic of oil from green and ripe fruit.
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characteristic primary taste of oil from green olives or olives turning colour. It is detected by the circumvallate papillae in the ‘ V ’ region of the tongue.
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tingling sensation characteristic of oil made at the beginning of the season mainly from olives that are still green. It can be perceived throughout the mouth cavity, particularly in the throat.
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characteristic flavour of oil from olives that have been piled or stored in such a way as to have reached an advanced stage of anaerobic fermentation, or of oil which has been left in contact with the sediment that settles in underground tanks and vats and which has also undergone a process of anaerobic fermentation.
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characteristic flavour of oil from olives in which large numbers of fungi and yeasts have developed as a result of storage for several days in humid conditions.
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characteristic flavour of certain oils reminiscent of wine or vinegar. This flavour is mainly due to the aerobic fermentation of the olives or of olive paste left on pressing mats which have not been properly cleaned, leading to the formation of acetic acid, ethyl acetate and ethanol.
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flavour reminiscent of metal, characteristic of oil that has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
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flavour of oil that has undergone an intense process of oxidation.
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characteristic flavour caused by excessive and/or prolonged heating during production, particularly by thermo-mixing of the paste in unsuitable conditions.
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characteristic flavour of certain oils from dry olives.
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thick and pasty mouthfeel produced by certain old oils.
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flavour reminiscent of diesel, grease or mineral oil.
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flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation.
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flavour of oil extracted from olives which have been preserved in brine.
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characteristic flavour of oil from olives pressed in new esparto mats. The flavour may vary depending on whether the mats are made of green or dried esparto.
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flavour of oil from olives collected with earth or mud on them and not washed.
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flavour of oil from olives heavily attacked by grubs of the olive fly ( Bactrocera oleae ).
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characteristic flavour of oil kept too long in hermetically sealed containers, notably in tins, attributed to formation of 2,6-nonadienal.
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characteristic flavour of oil extracted from olives damaged by frost while on the tree.
Upon request, the panel head may certify that the oils which have been assessed comply with the definitions and ranges that correspond to the following adjectives according to the intensity and perception of the attributes:
for each of the positive attributes mentioned under point 3.1 ( fruity — whether green or ripe — pungent or bitter ):
the term ‘ intense ’ may be used where the median of the attribute concerned is greater than 6;
the term ‘ medium ’ may be used where the median of the attribute concerned is between 3 and 6;
the term ‘ light ’ may be used where the median of the attribute concerned is less than 3;
the attributes in question may be used without the adjectives given in points (i), (ii) and (iii) where the median of the attribute concerned is 3 or more;
the term ‘well balanced’ may be used where the oil does not display a lack of balance, which is defined as the smell, taste and feel that oil has when the median of the bitter and/or pungent attributes is two points higher than the median of its fruitiness ;
the term ‘mild oil’ may be used where the median of the bitter and pungent attributes is 2 or less.]